Steam Combi Recipe: Slow Cooked Leg of Lamb

The beauty with this lamb dish is that by adding a low level of steam we can leave the oven to work its magic. By cooking low and slow the meat is meltingly tender and falls off the bone.

METHOD

• In a small bowl add spices, garlic, salt and olive oil.
• Mix to a smooth paste.
• Rub all over lamb.
• Transfer lamb leg to a deep roasting dish.
• The ASKO deep roasting dish is perfect for this.
• Lie the lamb leg on a trivet of rosemary sprigs or a halved onion or whatever you have lying around at the back of your vege drawer -a whole garlic clove, halved or a halved unpeeled carrot also works well.
• Pour the pomegranate juice and stock around the lamb leg. The liquid should be about 1/4 to 1/3 of the way up the height of the lamb.
• Add more pomegranate juice or stock if necessary.
• Place dish into the oven set to 130 C - with a low level of steam - Hot air or Circulaire - 35 % steam.
• Cook for a minimum of 4 1/2 hours -until the meat falls off the bone.  
• Whilst lamb is cooking, prepare the quick pickled red onions.
• Heat vinegar, sugar, salt and water over medium heat in a small pot until sugar has dissolved.
• Remove from the heat and add the thinly sliced red onions.
• Cover and set aside while the lamb cooks.
• Check the lamb several times during the cooking time, if during this time the lamb becomes too brown, loosely place a piece of tin foil over the lamb to help reduce further browning.
• Once the lamb is cooked and can be easily pulled apart, remove it from the roasting dish and set aside to rest.
• Using a large spoon, skim any fat from the surface of the cooking liquid and prepare couscous according to the instructions on the packet.
• For serving, shred the lamb with 2 forks and pour over the cooking juices from the roasting dish.
• Pile shredded lamb on top of the cous cous. 
• Top with the labneh and garnish with pomegranate seeds, fresh mint leaves and drained quick pickled red onions